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Why You'll Love This hearty one pot chicken and winter squash stew for meal prep
- Easy to Make: This recipe is a one-pot wonder, requiring minimal cleanup and effort.
- Customizable: Feel free to swap out ingredients or add your favorite spices to make the recipe your own.
- Meal Prep Friendly: Cook a big batch on the weekend and enjoy it throughout the week.
- Nutritious: Packed with protein, fiber, and vitamins, this stew is a healthy and satisfying option.
- Cost-Effective: Using seasonal ingredients and pantry staples keeps costs down.
- Flavorful: The combination of chicken, winter squash, and aromatic spices creates a rich, comforting flavor profile.
- Perfect for Crowds: Easily scalable, this recipe is ideal for feeding a large group or family.
- Year-Round Appeal: Enjoy this stew in the winter with a side of crusty bread or in the summer with a fresh salad.
Ingredient Breakdown
The key ingredients in this recipe are the chicken breast or thighs, winter squash (such as butternut or acorn), onions, garlic, carrots, celery, diced tomatoes, chicken broth, and a blend of aromatic spices. Each of these ingredients plays a crucial role in the overall flavor and texture of the stew. When selecting the winter squash, look for one that is heavy for its size and has a hard, smooth skin. You can also use frozen or canned squash as a substitute. For the chicken, boneless, skinless breast or thighs work well, and you can adjust the cooking time based on your preference for doneness.
How to Make hearty one pot chicken and winter squash stew for meal prep
Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Add the chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set it aside.
Reduce the heat to medium and add the chopped onions to the pot. Cook, stirring occasionally, until the onions are softened and translucent, about 8-10 minutes. Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
Add the diced winter squash, chopped carrots, and celery to the pot. Cook, stirring occasionally, for 5-7 minutes, until the vegetables begin to soften. Add the dried thyme, rosemary, and bay leaves, and cook for an additional 1-2 minutes, until fragrant.
Pour in the chicken broth and diced tomatoes, and stir to combine. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 20-25 minutes, until the chicken is cooked through and the vegetables are tender.
Season the stew with salt and pepper to taste, then serve hot, garnished with fresh herbs and crusty bread on the side.
Tips for Perfect Results
Choose fresh, seasonal ingredients to ensure the best flavor and texture in your stew.
Cook the chicken and vegetables in batches if necessary, to prevent overcrowding and ensure even cooking.
Allow the stew to simmer for at least 20-25 minutes, to develop the flavors and tenderize the chicken and vegetables.
Season the stew with salt, pepper, and any additional herbs or spices to taste, and adjust the seasoning as needed.
Try adding other ingredients, such as diced bell peppers or mushrooms, to create a unique and delicious variation of the recipe.
Cook a large batch of the stew on the weekend, and portion it out into individual containers for easy meal prep throughout the week.
Common Mistakes to Avoid
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Not Browning the Chicken: Failing to brown the chicken can result in a lack of flavor and texture in the final dish.
Fix: Take the time to properly brown the chicken on all sides, to create a rich, caramelized crust.
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Overcooking the Vegetables: Overcooking the vegetables can make them mushy and unappetizing.
Fix: Check the vegetables regularly, and remove them from the pot when they are tender but still crisp.
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Not Seasoning Enough: Failing to season the stew adequately can result in a bland, unappetizing dish.
Fix: Taste the stew regularly, and adjust the seasoning as needed, to ensure a rich, balanced flavor.
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Not Letting it Simmer: Not allowing the stew to simmer for a sufficient amount of time can result in underdeveloped flavors and textures.
Fix: Let the stew simmer for at least 20-25 minutes, to allow the flavors to meld together and the chicken and vegetables to become tender.
Variations & Substitutions
Add diced jalapenos or red pepper flakes to give the stew a spicy kick.
Add Kalamata olives, artichoke hearts, and feta cheese to give the stew a Mediterranean twist.
Replace the chicken with roasted tofu or tempeh, and add additional vegetables such as mushrooms and bell peppers.
Replace the carrots and celery with lower-carb vegetables such as zucchini and spinach, and reduce the amount of diced tomatoes.
Cook the stew in a slow cooker on low for 6-8 hours, or on high for 3-4 hours.
Cook the stew in an Instant Pot on high pressure for 10-15 minutes, followed by a 10-minute natural release.
Storage & Make-Ahead
Store the stew at room temperature for up to 2 hours. After 2 hours, refrigerate or freeze the stew to prevent bacterial growth.
Store the stew in the refrigerator for up to 5 days. Reheat the stew to an internal temperature of 165°F (74°C) before serving.
Store the stew in the freezer for up to 3 months. Thaw the stew overnight in the refrigerator, then reheat to an internal temperature of 165°F (74°C) before serving.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.
Can I freeze the stew?
Yes, you can freeze the stew for up to 3 months. Thaw the stew overnight in the refrigerator, then reheat to an internal temperature of 165°F (74°C) before serving.
What type of winter squash is best for this recipe?
Butternut or acorn squash work well for this recipe. You can also use other types of winter squash, such as Hubbard or Kabocha.
Can I make this recipe in a slow cooker?
Yes, you can make this recipe in a slow cooker. Cook the stew on low for 6-8 hours, or on high for 3-4 hours.
Can I add other ingredients to the stew?
Yes, you can add other ingredients to the stew, such as diced bell peppers, mushrooms, or spinach. Just be sure to adjust the cooking time and seasoning as needed.
Is this recipe gluten-free?
Yes, this recipe is gluten-free, as long as you use gluten-free chicken broth and do not add any gluten-containing ingredients.
Can I make this recipe in an Instant Pot?
Yes, you can make this recipe in an Instant Pot. Cook the stew on high pressure for 10-15 minutes, followed by a 10-minute natural release.
hearty one pot chicken and winter squash stew for meal prep
Ingredients
- 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
- 2 medium winter squash (such as butternut or acorn), peeled and cubed
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups chicken broth
- 1/2 cup heavy cream (optional)
Instructions
- Step 1: Prepare the ingredients. Peel and cube the winter squash, chop the onion, and mince the garlic. Cut the chicken into 1-inch pieces and season with salt and pepper.
- Step 2: Heat the olive oil in a large pot. Heat the olive oil in a large pot over medium-high heat. Add the chopped onion and cook until softened, about 5 minutes.
- Step 3: Add the garlic and cook for 1 minute. Add the minced garlic and cook for 1 minute, until fragrant.
- Step 4: Add the chicken and cook until browned. Add the chicken to the pot and cook until browned on all sides, about 5-7 minutes.
- Step 5: Add the winter squash and chicken broth. Add the cubed winter squash and chicken broth to the pot. Bring to a boil, then reduce the heat to medium-low and simmer for 20-25 minutes, or until the squash is tender.
- Step 6: Stir in the heavy cream (if using). If using heavy cream, stir it in during the last 5 minutes of cooking. Season with thyme and salt and pepper to taste.
- Step 7: Serve and enjoy. Serve the stew hot, garnished with fresh herbs if desired.
Recipe Notes
- Storage tip: Cool the stew to room temperature, then refrigerate or freeze for later use.
- Make ahead: Prepare the stew up to a day in advance, then reheat and serve.
- Substitution: Swap the winter squash for other varieties, such as pumpkin or delicata.
- Pro tip: For a creamier stew, add more heavy cream or try using coconut cream or Greek yogurt.
- Variation: Add other ingredients, such as diced bell peppers or chopped kale, to suit your taste.
- Leftovers: Use leftover stew as a base for other meals, such as soup or casseroles.
